beef, mushroom, barley and farro stew

A frequent request in our house, this version has a few extra flavor layers.  Enjoy!

Things you will need: 

• Cutting board or two and sharp knife
• Mixing bowl
• Large stock pot and lid
• Oven on 250

Ingredients:

• 1 bone in sirloin steak around 1 lb (you can use a variety of beef cuts)
• 1 lb, pre charcoal smoked beef (I had tri tip), cubed
• 2 large portobello caps, stems removed and cubed
• 1 large yellow onion, chopped
• 2 large cloves of garlic, chopped
• 1/3 cup red wine
• 1 tbsp dried oregano (use fresh if you have some)
• 1 tbsp salt and pepper
• 1 tbsp oil (olive or avocado or animal fat)
• 1/2 cup pearled barley
• 1/2 cup farro
• 8 cups smoked beef stock

Process:

• Turn oven onto 250
• Trim the uncooked sirloin into cubes, removing and overly tough connective tissues.  Keep the bone as well.
• Toss the cubes and bone with the salt and pepper in a mixing bowl
• Heat the pot on the stovetop on medium heat for a few minutes, than add the oil to let it heat.
• Add the beef cubes and bone to the pot, stirring on occasion until you have some color on the meat and the bottom of the pot, about 5-7 minutes.
• Remove the beef and bone from the pot (use the same mixing bowl you prepped in)
• Add the onion and stir.  If you need a bit of fluid add the wine now, otherwise let onions reduce for a bit in the beef drippings.
• After 5 or so minutes add the garlic (and wine if you did not add it earlier) and stir
• The wine should nearly be gone before adding the oregano, beef, mushrooms, barley and farro.  Once all of these are in, gently stir again then add the stock and stir.
• Cover and place in the oven.
• At 2 hours check to see where things are.  If the farro and barley are plump and tender you are done!

Cheers!